Embrace the Art of the Artichoke Tart

Welcome the spring weather with this savory tart.

What better way to welcome the fresh feeling of spring than with artichokes? This month, we’re partnering with Ashley Rodriguez of Not Without Salt to share tips, insights and recipes featuring artichokes.

Spring is finally here, and if there were any doubt in your mind, this tart would take care of that. It’s the perfect dish for a patio lunch or Springy brunch.

Think “tart” and your mind might automatically go to sweet tarts (lemon, fruit) or common savory tarts, like tomato or onion. But artichokes deserve an honored place in your tart repertoire. This recipe will not only prove that, butwill also have you reaching for a second slice.

Live.Love.Lux. Tip: For a perfect golden brown tart, you can count on the Perfect TasteConvection technology in your Electrolux Gas Range to circulate consistent heat for even results.

While using jarred artichoke hearts makes quick work of this tart, there is great reward for those who try their hand at fresh ones. If you’d prefer fresh artichokes, roast them whole until tender. Then, remove the outer leaves (which are great to dip into mayonnaise or melted butter and enjoy while cleaning the rest of the artichoke), until you get down to the heart. Remove the tender hairs that cover the heart, and voila – artichoke hearts.

Arugula and Artichoke Tart

"Frilly, fresh arugula adds a nice peppery green that pairs perfectly with the creamy custard, sharp cheddar, and tender artichoke hearts in this recipe." – Ashley

Servings: 6

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Ingredients

1 pie or tart crust (homemade or store bought)

For the filling

3 eggs

1 1/2 cups heavy cream

2 garlic cloves, finely chopped

1 teaspoon kosher salt

pepper

1 1/2 cups halved artichoke hearts from a jar

2 cups grated sharp cheddar

2 cups arugula leaves, packed

1/4 cup chopped flat leaf parsley
Parmesan shavings

Instructions

Preheat the oven to 350°F.

Blind bake the crust for 20 minutes or until it’s just starting to get a bit of color on the edges.

In a medium bowl, whisk together the eggs, cream, garlic, salt and several grinds of fresh black pepper.

Scatter the artichoke hearts, cheddar and arugula over the tart crust, then pour in the custard.

Bake in the oven (on a sheet tray or place a sheet tray on the shelf below to catch any dripping) for 20 to 30 minutes, or until the custard is just set.

Remove the tart from the oven and let cool until it’s just warm or room temperature. Garnish with fresh parsley and shavings of Parmesan.

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